Easy Apple Hand Pies

There’s something about fall baking that just feels like a hug. The air turns crisp, your kitchen smells like cinnamon and butter, and suddenly you’re looking for excuses to bake “just one more thing.” These Easy Apple Hand Pies are flaky, golden, and filled with warm, spiced apples that taste like a cozy afternoon in pie form.

I’m not big on full-sized pies, but hand pies have officially stolen my heart. They’re everything you love about apple pie—gooey filling, buttery crust, glossy glaze—without the tedious work or perfect lattice top. They’re naturally portable and freeze beautifully, which means you can sneak one with your morning coffee or pack one in your kids’ lunchboxes without a sticky mess. You can also customize the size and make mini versions.

This dough is my go-to for any hand pie or tart—it comes together in minutes with help from my food processor. No arm workout required, and you get the same flaky, bakery-style layers every time. The filling uses just a handful of simple ingredients (fresh apples, butter, cinnamon, lemon juice), but the flavor is anything but simple. A little cornstarch thickens the sauce so every bite stays gooey inside without leaking out the edges.

Whether you’re hosting brunch, need a make-ahead dessert for Thanksgiving, or just want to make your house smell like heaven, these hand pies deliver. Eat them warm from the oven with glaze dripping down the sides, or cool completely and stash them for a quick weekday treat. Either way—you’ll wish you doubled the batch.

Easy Apple Hand Pies

Buttery, flaky hand pies filled with warm spiced apples and topped with a simple lemon glaze. A cozy, kid-approved treat that tastes straight from a bakery.

Prep: 30 min (plus chill time) Cook: 25 min Total: ~1 hr 15 min Yields: 6–8 hand pies

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These hand pies are everything you love about apple pie—flaky crust, cinnamon filling, sweet glaze—without the mess of slicing or sharing. They’re freezer-friendly and taste amazing warm or at room temp.

• Food Processor: Cuts your prep time in half—perfect for pie dough, chopping apples, and SO much more.
• Gluten-Free Flour Blend: Use your favorite 1:1 baking flour for flaky, golden crusts that taste just like the real thing.

Perfect for fall gatherings, bake sales, or an afternoon treat for the kids.

This post may contain affiliate links. If you purchase through my links, I may earn a small commission—at no extra cost to you. Thanks for supporting Little Hands Kitchen!

Ingredients

Pie Dough

• 1½ cups all-purpose or gluten-free flour
• ½ tsp salt
• ½ tbsp granulated sugar
• ¾ cup cold butter, cubed
• ½ tbsp white wine vinegar
• 1 large egg, beaten
• ~2 tbsp ice water (as needed)

Apple Filling

• 2 cups chopped apples (peeled, firm variety like Honeycrisp or Pink Lady)
• 2 tbsp butter
• ¾ cup water
• ¼ cup brown sugar
• 2 tbsp lemon juice
• ½ tbsp cinnamon
• ¼ tsp salt
• 1 tbsp cornstarch + 2 tbsp water (slurry)

Glaze

• ½ cup powdered sugar
• 1 tbsp lemon juice

Directions

Pie Dough

1. In a food processor, pulse together flour, salt, and sugar.
2. Add cold butter and pulse until coarse and crumbly.
3. Add vinegar and beaten egg. With the motor running, drizzle in ice water a tablespoon at a time until dough just comes together.
4. Form into a disk, wrap in plastic, and refrigerate at least 1 hour.

Apple Filling

1. Melt butter in a skillet over medium heat. Add apples and cook for 2–3 minutes.
2. Stir in water, brown sugar, lemon juice, cinnamon, and salt. Simmer 5 minutes.
3. Add cornstarch slurry and cook another 1–2 minutes until thickened. Cool completely before filling.

Assembly & Bake

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll chilled dough to ⅛-inch thickness and cut into 6-inch circles.
3. Place 3 tbsp of filling in the center of each circle. Fold in half, crimp edges, and cut small vents on top.
4. Brush with egg wash (1 egg + 1 tbsp water) and chill 20 minutes before baking.
5. Bake 20–25 minutes, until golden and flaky. Cool 10 minutes on a rack.

Glaze

1. Mix powdered sugar and lemon juice until smooth. Brush or drizzle over cooled pies.

Make Ahead: Both the dough and filling can be made 1–2 days in advance. Keep dough wrapped and chilled; store filling in an airtight container.

Storage & Shelf Life

Store cooled pies at room temperature up to 2 days or refrigerate up to 4. To reheat, warm in a 325°F oven for 5–8 minutes or air fryer for 2–3 minutes.

Freezer Tip: Freeze unbaked pies for up to 2 months. Bake straight from frozen, adding 5 minutes to the bake time.

Kid-Friendly Tip: Let little bakers help cut dough circles or brush the glaze—just be ready for “quality control” taste tests.